Corn-and-summer Squash Ragout Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
THE SAUCE
4 Cloves: ,
8: Peppercorns,
8: Coriander seeds,
1 cup: Half-and-half, -=OR=- a mixture of cream & milk
1: Cinnamon stick, 2" long
5: Cilantro sprigs, chopped
5: Mint leaves, chopped
6: Basil leaves, chopped (cinnamon or anise basil, if possible)
1: Jalapeno pepper seeded & sliced into 6ths,
THE VEGETABLES
1/2: Onion, thinly sliced
1 1/4 lbs: Summer squash, (zucchini, patty pan, crookneck or a mixture), cut in pieces about 1/2-inch big
3 Ears: of yellow corn, kernals cut from cobs
1 large: Tomato, peeled, seeded and chopped in 1/2-in pieces
1 tbsp: Peanut or safflower oil,
Salt,
2 tbsp: Cilantro leaves, chopped
Directions:
THE SAUCE: Bruise the hard spices with a pestle and add them to the
cream mixture along with the cinnamon, herbs and half the jalapeno.
Slowly bring to a boil, then turn off the heat and let steep while
you cut the vegetables.
THE VEGETABLES: Heat the oil in a wide skillet and add the onion.
Saute briskly for a minute or so; add zucchini, corn, remaining
jalapeno from above and season with salt. Continue to saute over
fairly high heat for about 5 minutes. The zucchini and onion may
color slightly. Pour the steeped cream from the sauce instructions
directly into the pan through a strainer. Add the tomato and simmer
for several minutes. Simmer until the sauce has reduced and thickened
a little and the zucchini is done. Season to taste with salt and
serve garnished with chopped cilantro.
Source from luhu.jp
cream mixture along with the cinnamon, herbs and half the jalapeno.
Slowly bring to a boil, then turn off the heat and let steep while
you cut the vegetables.
THE VEGETABLES: Heat the oil in a wide skillet and add the onion.
Saute briskly for a minute or so; add zucchini, corn, remaining
jalapeno from above and season with salt. Continue to saute over
fairly high heat for about 5 minutes. The zucchini and onion may
color slightly. Pour the steeped cream from the sauce instructions
directly into the pan through a strainer. Add the tomato and simmer
for several minutes. Simmer until the sauce has reduced and thickened
a little and the zucchini is done. Season to taste with salt and
serve garnished with chopped cilantro.
Source from luhu.jp